Great Taste Magazine

City Sea Foods, Inc announces the promotion of Melissa Carrasquillo to Chief Sustainability Officer.

City Sea Foods, Inc. is taking a series of actions to promote sustainability:
· One of which is creating a Sustainability Task force, lead and created by the Chief Sustainability Officer, Melissa Carrasquillo. Melissa has been a Seafood Sustainability Expert and Advocate for 3 years. Melissa is consulting with Aquarium of the Pacific For the Future Program, among other leading environmental organizations, that are developing guidelines to help maintain and follow seafood sustainability programs.

Posted 7/14/10.

Trish LeBlanc of Indianapolis, a culinary student at Ivy Tech Community College-Central Indiana, Indianapolis, was named winner of the American Culinary Federation’s (ACF) Be Like “Mike” contest and will shadow ACF National President Michael Ty, CEC, AAC, at the 2010 ACF National Convention, Aug. 2-5, in Anaheim, Calif. Airfare, accommodations and a full registration to the convention will be provided.

LeBlanc was selected as the winner of the Be Like “Mike” contest from a host of national candidates. In order to be eligible to apply applicants had to be either a first-, second- or third-year full-time culinary student enrolled in a degree-granting culinary program at a university or college, or an apprentice in an ACF Education Foundation apprenticeship program; an ACF member; and at least 18 years old. Entrants had to submit a signed letter of endorsement from their department chair and/or school/apprenticeship director, as well as a 500 word essay describing why they aspire to be a culinary leader and how shadowing Ty during the 2010 ACF National Convention would help them reach their goal.

“I was extremely pleased with the quality of candidates, especially those selected as semifinalists for the interview phase of the contest,” said Ty. “Choosing a winner was one of the toughest decisions to make, because all the interview candidates were great. During the interview process, the candidates expressed to me their excitement, spirit and passion for all things culinary and one day being a leader in the industry. I only wished I could have them all shadow me at convention. I look forward to offering this program again next year, because the information I gained during the interviews was precious.”

LeBlanc is a culinary-arts student in the hospitality administration program at the North Meridian Campus of Ivy Tech Community College-Central Indiana where she is pursuing an associate of applied science degree in culinary arts, as well as an associate of applied science degree in baking and pastry arts. She has been an active member of the ACF Greater Indianapolis Chapter since August 2009 and serves on the chapter’s student board. LeBlanc aspires to one day teach and inspire the next generation of student culinarians.

“I have learned that nothing can compare to the knowledge that can be gained from interacting with talented chefs. Sometimes the change in technique is subtle, or it could be a completely new way of doing things. Big or small, these changes are what set these chefs apart and I would like to learn as much as possible from them,” states LeBlanc in her Be Like “Mike” essay.

The following applicants were semifinalists in the contest: Andrew Addleman of Winter Park, Fla., a student at Keiser University Center for Culinary Arts, Melbourne, Fla., and a member of the ACF Space Coast Chapter; Yvette Marie Luancing of Overland Park, Kan., a student at Johnson Community College, Overland Park, and a member of ACF Greater Kansas City Chefs Association; Stephanie McElhaney of Edmond, Okla., a student at The Culinary Institute of Platt College, Oklahoma City, and a member of the ACF Culinary Arts Society of Oklahoma; Nia Pullinzi of East Amherst, N.Y., a student at The Culinary Institute of America, Hyde Park, N.Y., and a member of ACF Greater Buffalo of New York; and Harold “Adam” Weber of Elkhart, Ind., a student at Ivy Tech Community College-North Central, South Bend, Ind., and a member of ACF South Bend Chefs and Cooks Association.

The convention, hosted by ACF Orange Empire Chefs & Professional Cooks Association, brings foodservice professionals and chefs from across the country together to compete for national awards, network, attend culinary demonstrations and educational seminars, discuss the latest culinary trends and techniques, and view the newest culinary products at its annual two-day trade show.

Sponsors of the 2010 ACF National Convention are: Allen Brothers; American Technical Publishers; Barilla America, Inc.; Barry Callebaut; Beef Information Center; BelGioioso Cheese Inc.; Buckhead Beef; Butterball Farms, Inc.; California Olive Ranch; Canada Cutlery Inc.; Canola Council of Canada; The Cheesecake Factory Bakery Inc.; Christopher Ranch; Cleveland Range, LLC; Contessa Premium Foods; Custom Culinary, Inc.; Diamond Crystal Salt; Dietz & Watson, Inc.; Ecolab; Eneron, Inc.; Fisher-Nickel Inc.; Five Star Gourmet Foods, Inc.; French’s Foodservice; GFF, Inc./Girard’s Dressings; Guittard Chocolate Co.; Hudson Valley Foie Gras; The International Culinary Schools at The Art Institutes; J.R. Simplot Company; Johnson & Wales University; King & Prince Seafood; Koch Foods, Inc.; Lactalis; Le Cordon Bleu Schools North America; MARS Food Services; McCormick For Chefs; MenuMax; Michael Foods, Inc.; MINOR’S®; Monterey Bay Aquarium Seafood Watch; NEWCHEF Fashion Inc.; Plugrá; PreGel AMERICA; Rastelli; Riviana Foods Inc.; R.L. Schreiber, Inc.; Saputo Cheese; The Schwan Food Company; Smeraldina; Splenda®; The Sterno Group; Tanimura & Antle Fresh Foods, Inc.; Tyson Food Service; Unilever Foodsolutions; Victorinox Swiss Army, Inc; Villeroy & Boch; VitaMix Corp.; Washington State Potato Commission; and Wisconsin Milk Marketing Board.

Posted 6/25/10.

Ferdinand Metz, certified master chef (CMC), world global master chef (WGMC), American Academy of Chefs (AAC), hall of fame (HOF), of Escondido, Calif., received the National Restaurant Association Educational Foundation’s (NRAEF) 2010 Michael E. Hurst Lifetime Achievement in Education Award during NRAEF’s Salute to Excellence event at the Hilton Chicago, May 22.

“”This award is for all educators more than it is for me,”” said Metz, president emeritus of The Culinary Institute of America, Hyde Park, N.Y., managing partner of The Master Chefs’ Institute and co-owner of Ferdinand Metz Culinary Innovations, LLC. “By creating an award such as this — in the name of Michael Hurst, who was an educator and an operator — the industry has realized that education is our future. Teachers could make more money in other positions, but as educators, they have the satisfaction of touching many lives and careers. Teaching leaves a legacy.”

The Michael E. Hurst Lifetime of Achievement in Education Award was established in 2002 in honor of Michael E. Hurst, a respected and successful operator and firm advocate of industry education. The award is presented to an outstanding educator who has made an indelible contribution to restaurant and foodservice education, according to the association. Past recipients include Dave Thomas (posthumously), founder, Wendy’s International, Inc., 2002; Carol Kizer, CCE, RD, FMP, HAAC, hospitality management department chair emeritus, Columbus State Community College, Columbus, Ohio, 2007; and Donald Smith, Westin distinguished professor, Washington State University, Pullman, Wash., 2009.

By receiving the award, Metz is recognized as a modern day pioneer for education who exemplifies passion and enthusiasm for education and has demonstrated support for the educational initiatives of NRAEF, as well as strong, positive moral character and integrity throughout his career.

Metz grew up in Germany where his parents owned a hotel, butcher shop and restaurant. After coming to America to pursue a culinary career, he worked at the Preakness Hills Country Club, Wayne, N.Y., and at the famed Le Pavillon restaurant and the Plaza Hotel in New York. He went on to begin a 15-year career at the H.J. Heinz Company, where he led the research and development effort as senior manager. Metz was instrumental in establishing the chefs’ apprenticeship, certification and master chefs’ certification program in America in the mid 1970s, and he spearheaded a 20-year successful effort of leading the United States’ “culinary Olympic” team to three consecutive world championships. He also served for four years as president of the American Culinary Federation (ACF) and was the first certified master chef, who also had earned a master’s degree in business administration.

As president of The Culinary Institute of America for 21 years, Metz saw more than 30,000 students graduate, many of whom would become leaders in the culinary field. He was recognized for his contributions by having received almost every major award, including the Lifetime Achievement Award and the induction into Who’s Who of Food and Beverage in America by the James Beard Foundation, The Medal of the French Republic and Maître D’ Honneur by the Chaîne des Rôtisseurs. He also serviced as past president of the World Association of Cooks’ Societies, an organization of 8 million members in 72 countries, and as past chairman of the board of the NRAEF. He is a member of ACF’s Mid Hudson Culinary Association.

Posted 6/23/10.

New Leaf Brands, Inc., (OTCBB: NLEF) “The Official Beverage of Taste”^TM was recently awarded first place by World Tea Media, producers of the North American Tea Championship for its ready-to-drink (RTD) green iced tea with mango.”This new accolade joins several other awards that New Leaf has received in the past 12 to 18 months, including being selected by Beverage World as a ‘Breakout Brand’ for 2010 and having Everyday with Rachael Ray name our RTD strawberry white iced tea as the ‘Best Tasting White Tea,’ ” said Eric Skae, Founder and CEO of New Leaf Brands.

For the North American Tea Championship, New Leaf competed against a multitude of other world-class tea brands to secure first place in the RTD “green iced tea category.” Judges assessed each submission through blind organoleptic analysis of the following characteristics: flavor, mouthfeel, color, clarity and balance. The official awards ceremony will occur on June 13, 2010 during the World Tea Expo in Las Vegas.

“These awards are testament to New Leaf’s commitment to providing healthy and great tasting beverages made from the finest ingredients, including 100-percent organic cane sugar,” continued Skae. “When people experience our 13 all-natural flavors of iced tea and four flavors of lemonade, they instantly become loyal brand customers. Our rapid expansion across the US and internationally reflects that consumers are responding to our superior taste experience and high-quality ingredients.”

Posted 6/21/10.

Romance is in the air for one lucky St. Louis couple. Mary Peterson and her husband of 32 years will spend five days and four nights on an all expense paid dream vacation to Paris, France, courtesy of Mimi’s Cafe, the All Day Fresh Cafe. Peterson, the grand prize winner in the Mimi’s Cafe Chance for France online sweepstakes, bested more than 140,000 hopefuls, all vying for a coveted trip for two to Paris. Two-hundred instant winners also received Mimi’s Cafe gift cards. The promotion ran from March 24 through May 7, 2010.The newly retired couple’s all expense paid trip includes an enchanting Bateaux Parisiens dinner cruise and private table for two at the front of the boat, sightseeing, spending money and fabulous French cuisine.

A long-time guest of Mimi’s Cafe, Peterson was looking into new travel destinations when she discovered and entered the Chance for France online sweepstakes. Floored by her win, Peterson can’t think of a better place than Paris to celebrate retirement. Said Peterson, “It feels really good to win a contest from a place you like, and Mimi’s Cafe is a great restaurant. Ed and I have always wanted to travel to Paris and now this is our chance.”

The Chance for France sweepstakes is an opportunity for guests of Mimi’s Cafe to experience the remarkable culture that inspired their favorite restaurant’s creation. “Mimi’s Cafe is proud to share this chance of a lifetime with guests,” said Mimi Somerman, Mimi’s Cafe Senior Vice President of Marketing. “The Mimi’s Cafe experience is about more than great food and service. Mimi’s is a special place to connect with loved ones so we’re glad that Mary will continue to have great memories with Mimi’s by travelling to France.”

Posted 6/21/10.

Another win for the Professional Culinary Institute! On Saturday, May 22, Reilly Meehan, a 19 year old from Soquel, CA and an alumnus of the Professional Culinary Institute (PCI), took second place in the 2010 National Competition of the Chaine des Rotisseurs: Jeune Commis (Young Cook) Competition in Seattle, Washington. Reilly and his fellow competitors were provided with a mystery basket that included sea bass, salmon, oysters, and chicken. After examining the basket, each challenger is given 30 minutes to write a three-course menu, three (3) hours to prepare four (4) portions of each of their dishes and an additional 30 minutes to present their appetizer, entrée and dessert to the panel of judges. Reilly created a menu of a duo appetizer of spicy salmon and crispy sea bass, pan roasted chicken breast with oyster “bread pudding” stuffing, and finished with a “smore” of chocolate pate on a graham cracker crust topped with Italian meringue and raspberry compote.

Reilly is the most recent competition winner of what is becoming the Professional Culinary Institute’s competition legacy. He is the second PCI graduate to compete and place at a very high level in this competition. His predecessor, Keriann Von Raesfeld, won the National Jeune Commis and the World Association of Cooks Societies Best Young Cook in the World in 2008 and is an Executive Chef on the Oasis of the Seas, the world’s largest and the newest Royal Caribbean cruise ship. In August, Reilly will be competing as a member of the PCI Hot Food Team with his teammates for the 2010 American Culinary Federation (ACF) National Title in Anaheim, California against three other regional teams. At the age of 19 Reilly has already taken part in and won many competitions including the 2009 PCI High School Scholarship Competition, the 2010 ACF Western Regional Competition and now the 2010 Western Regional Jeune Commis.

The Professional Culinary Institute (PCI), founded in 2005, is a premier culinary school located in Campbell, California offering full time and part time programs in culinary arts, baking & pastry arts, certified sommelier, and hospitality management. PCI offers small class sizes, renowned instructors and state-of-the-art equipment and facility. Degrees and diplomas offered at PCI include: Diploma of Essential Professional Culinary Skills or Baking & Pastry Skills, Certified Sommelier, and Associate of Occupational Science in Hospitality Management. To learn more about PCI, visit www.professionalculinaryinstitute.com

Posted on 6/16/10.

June 1 marks not only the unofficial start of summer, but also the official start of National Iced Tea Month. Connoisseurs of the chilled brew will be thrilled to know there is a list of the best brands to choose from: winners of the 2010 North American Tea Championship Iced Tea Class competition.According to a March report by Beverage Marketing Corporation, ready-to-drink teas were the fastest-growing category of refreshment beverage in the U.S. last year. “As premium iced tea becomes more popular, having a resource for choosing the best teas on the market becomes more important to both retailers and consumers,” said Kim Jage, executive vice president of World Tea Media, organizer of the Tea Championship.

More than 80 premium teas were submitted for the championship, which is in its third year. Judging took place May 18 at the Wilbur Curtis Corporate Headquarters in Montebello, Calif. Awards will be handed out at a celebration during the 2010 World Tea Expo, June 11-13 at the Las Vegas Convention Center.

First-place awards in the competition’s 13 different tea categories will go to: Adagio Teas, ITO EN, China Mist Brands, New Leaf Brands, The Republic of Tea, Rishi Tea, S&D Coffee, Shangri-La Tea Company, TeaGschwendner and True Brew.

The full list of winners by category is available at www.TeaChampionship.com. A buyer’s guide will be published later this year.

World Tea Expo is the premier business-to-business event dedicated to specialty tea; it’s the three days each year when industry members determine trends, optimize product lines, increase knowledge and network with peers. Tradeshow Week magazine recognized it as one of the Fastest 50 growing events in North America in 2006, 2008 and 2009. World Tea Expo is produced by SFG Group, LLC, dba World Tea Media, which also produces World Tea News, North American Tea Championship, World Tea Ratings, World Tea Buyers Guide and World Tea Webinars. For more information, visit (www.worldteaexpo.com).

Posted 6/14/10.

Adam’s Sustainable Table, one of the two restaurants under Chef Adam Bernstein’s The Sustainable Table Inc., has been awarded the coveted 3 Star Certified Green Restaurant® mark from the national nonprofit Green Restaurant Association (GRA). It is the first 3 Star Certified Green Restaurant® in Oregon, and one of just 25 3-star certified restaurants in the U.S. to receive this top rating for sustainable practices.The Eugene, Ore., restaurant began its 10 year journey to sustainability at the turn of the century, Jan. 1, 2000, and began the certification process with the GRA in March of this year. Just five months later, Adam’s Sustainable Table has been certified, making it the first restaurant in the state to receive this high level of certification.

“In the year 2000, we redrafted our corporate mission statement to include a sustainability component as a priority and driving goal for the new millennium,” explains Bernstein. “From that point forward we have slowly and with increasing fervor made each decision, small or large, with an eye on its impact both on the Earth we share and on the generations to come. Sustainability and reducing our carbon footprint have been as much a mission as a goal. While we source much of our foods from within a 75 mile radius of our restaurant, we know that there’s still more to running a truly sustainable operation.” He adds that his restaurant is committed to reducing its total environmental impact by reducing water and energy consumption, using non-toxic cleaning products, recycling, composting, and much more.

“Our use of renewable energy has offset our limited carbon use to the extent that we have created a carbon offset of about 20 metric tons per year. Today, we are not just carbon neutral, we are actually carbon negative,” notes Bernstein.

“We now run a sustainable restaurant from top to bottom and are proud to set an example and to refer our customers to this seal from the GRA, which ensures that all of our practices have been assessed and verified by a credible organization,” Bernstein adds.

In accordance with the GRA’s Certification guidelines, 3 Star Certified Green Restaurants® must meet a minimum of 175 points within their program. Adam’s Sustainable Table has earned more than 230 points so far by implementing steps that include:

· Offering cups and straws made from compostable corn-based material

· To-go containers made from 100% recycled (35% post-consumer recycled) content that’s processed chlorine free, and others that are made from corn-based material

· Installing energy efficient lighting and motion sensors in areas that don’t require constant light, like bathrooms

· Installing energy efficient equipment including an Energy Star dish machine, computer, and convection oven

· Full-scale recycling and composting, including grease recycling

· Low-flow faucet aerators, which conserve 75 percent more water than conventional faucets, and touchless sensors in restrooms, which also conserve water

· Organic cotton t-shirts for staff uniforms.

In addition, Adam’s Sustainable Table company car is a Toyota Prius hybrid, and the restaurant uses an electric vehicle for deliveries. The restaurant’s décor is made up of everything from refurbished chairs and tables, to bamboo window treatments and lamps made from recycled cans. A local company picks up the restaurant’s compost using bicycles.

Adam’s Sustainable Table’s food purchasing earned the restaurant nearly 40 points in the GRA’s Food category for the impressive amount of local and organic produce; natural, free-range, and hormone-free meats; sustainable seafood; and vegetarian menu options.

According to the GRA, Adam’s Sustainable Table is a restaurant that has excelled in setting a green example for others:

“Adam’s Sustainable Table encapsulates what it means to really be green across the board,” says Michael Oshman, founder and executive director of the Green Restaurant Association. “There are many restaurants that are doing great things with sourcing local and organic foods, but they’ve missed the boat in recognizing the importance of energy and water conservation, chemicals, packaging, recycling, and other factors. Adam’s has done a tremendous job of sticking to their mission to provide great local and organic foods for their customers, while also making a solid effort to reduce the environmental impact of the entire restaurant, from their kitchen, to the front of the house, to their decor, and more. We commend them for their work thus far and look forward to helping them make even more changes in years to come.”

For more information about the GRA’s Certification program, visit www.dinegreen.com.

Posted 6/10/10.

The California Wild Rice Advisory Board (CWRAB) www.cawildrice.com, is pleased to announce the winners of its first-ever recipe contest for California and Nevada culinary professionals- the California Wild Rice Rumble!The grand-prize went to Chef Cheri Holmgren - of Homegrown Catering in Joshua Tree, California - for her California Wild Rice Confetti Shrimp Salad. The grand prize was chosen from the top recipes in each of three recipe categories: starters, salads and sides. The winner in each category received a cash prize, with Chef Holmgren earning an additional award for grand-prize. All contest winners also received a basket of California wild rice and wild rice products.

Chef Holmgren is a caterer and personal chef, with a love for chainsaw sculpting.

When it comes to California wild rice Holmgren says she loves it for its versatility, rich color and for the nutritional value it provides as a whole grain food.

Other top awards went to Chef Michael Compean, of the Culver Hotel, Culver City, California for the best starter recipe, California Wild Rice Galettes with Smoked Salmon and Caper Tartar Sauce and to Chef Mark LoRusso of Botero Steak in Las Vegas, Nevada for the best side dish - Manchego and California Wild Rice Arancini with Avocado.

In addition to the top recipes, the California Wild Rice Advisory Board awarded a prize for best photo of a wild rice dish. That honor went to food writer and blogger, Roland Denzel from Torrance, California. Denzel took the first-place prize for a shot of his California Wild Rice Tamales recipe and second place for his photo of California Wild Rice and Salmon Cream Cheese Roll.

The judging for the contest was held at California State University, Fresno, under the direction of Chef Klaus Tenbergen, Culinology® Program Director and Assistant Professor. Chef Tenbergen’s Culinology® students prepared each entry according to recipe instructions.

For more information and some of the winning recipes log on to www.cawildrice.com.

Posted 6/1/10.

The California Travel Industry Association (CalTIA) has announced its 2010 CalTIA Industry Awards. The awards are presented to individuals who through their efforts and success best exemplify the commitment and excellence that have sustained California as the nation´s top travel destination.

CalTIA Chairman of the Board Gary Sherwin, President and CEO of Visit Newport Beach, Inc., said: “The winners best represent the essence of what California is and how California tourism enhances the state´s character nationally and abroad in the services they provide and in the way they promote those services. These awards recognize the best in our travel industry´s dedication to innovation, sustainability, stewardship and good citizenship.”

The award categories in 2010 are for Chef of the Year, Winery of the Year, Tourism Stewardship and Tourism Champion of the Year. The 2010 winners are as follows:

· CalTIA Chef of the Year Award: Suzanne Goin
The Chef of the Year Award is given specifically for an individual chef or restaurant that has created a dining establishment and experience that effectively marries the culinary arts with the tourism industry, developing it as a tourism attraction in its own right.

· Suzanne Goin (http://en.wikipedia.org/wiki/Suzanne_Goin) and her restaurants in the Los Angeles area - The A.O.C (www.aocwinebar.com), Lucques (www.lucques.com) , Tavern (www.tavernla.com) and The Hungry Cat - have won many awards, including the James Beard award for Best Chef, as well as receiving recognition from both Food & Wine and Gourmet magazines. With her flawless culinary instincts, Suzanne Goin has been described as the picture-perfect California chef, demonstrating outstanding passion and skill in using only the best ingredients, combining them to give any diner an unforgettable experience.

· CalTIA Winery of the Year: Wente Vineyards
Beyond being recognized for the winemaker’s excellent wine, a major component to the decision process includes the winery’s contribution to developing the California tourism brand.  The award recognizes innovation, success and commitment to the travel industry.

Founded more than 125 years ago, Wente Vineyards (www.wentevineyards.com) are the country’s oldest, continuously operated family-owned winery. Still managed by the Wente family, now in its fourth and fifth generation of ownership, the winery blends traditional and innovative wine making practices, drawing from 3,000 picturesque acres of sustainably farmed Estate vineyards. Located just east of San Francisco in the historic Livermore Valley, Wente Vineyards is recognized as one of California’s premier wine country destinations, featuring wine tasting, fine dining and championship golf.

· CalTIA Tourism Stewardship Award: Bill Lane & The Lane Family
The Steward of the Year award is given to the individual or organization that has done the most to protect, preserve, restore, improve, expand, or otherwise enhance California’s natural, cultural, or historical treasures.
Receiving countless awards and recognitions for their endless service to California and the world, the Lane Family’s commitment to community and the environment have been remarkable.  From developing Sunset Magazine to spending thousands of hours conserving and promoting California to the world, Bill Lane is a pioneer in the development and promotion of California, serving its travel and tourism industry for more than 70 years. The signature achievements of his late brother, Mel Lane, were preserving California coastlines as world-class treasures.

· CalTIA F. Norman Clark Tourism Champion of the Year: Huell Howser
The F. Norman Clark Tourism Champion of the Year recognizes excellence in California Tourism, for activities in a specific year or to recognize a body of work in tourism. The award recognizes activities which have contributed to building the image of California and for contributing to increasing visitor arrivals to the state.

Huell Howser (www.calgold.com) has hosted the public television series California’s Gold for 19 years. It is one of the longest running and most beloved television series highlighting California. The success and popularity of the show helped to launch six additional series about life in California and has been endorsed by teachers, library and educational organizations throughout the state. Huell Howser is also a frequent speaker to civic and student groups and is active in numerous charitable, civic and social groups throughout California.

The CalTIA Industry Awards will be presented at the Celebration Dinner, sponsored by Disneyland Resort, to be held at the California Conference on Tourism (COT), June 8th at the Parc 55 in San Francisco. The travel trade and interested members of the general public are invited to attend. Ticket information is available by calling 916-932-2200.

Now in its 29th year since its formation, The California Travel Industry Association (CalTIA) is the unified voice of California’s travel industry, bringing together California’s travel-related businesses to ensure the future health of tourism by collectively carrying out its mission “To bring people together to deliver an exceptional California travel experience through advocacy, education and collaboration.”

More information on CalTIA is available at www.caltia.com

Posted 6/1/10.

The following are the Reader’s Choice Winners of the 2010 Juli B Style Awards for Dining:

Steakhouse 2010
Bourbon Steak Washington, DC

Global Restaurant 2010
Bar Celona

Mediterranean Restaurant 2010
The Little Door

Italian Restaurant 2010
Terzo Piano

Mexican Restaurant 2010
Suenos

American Restaurant 2010
Fig Restaurant

Asian Restaurant 2010
Umi Nom

Brasserie 2010
Le Saint Amour

Café 2010
Aroma Espresso Bar

Dessert 2010
Zoe’s Chocolate Company

Wine and Spirits 2010
Wine Shop at Harlem Vintage

www.julib.com

Posted on 5/27/10.

Montage Laguna Beach has named Casey Overton as Chef de Cuisine for The Loft, the oceanfront resort’s bistro-style restaurant that offers inventive seasonal dishes for breakfast, lunch and dinner daily.”We’re delighted to promote Casey to Chef de Cuisine of The Loft restaurant,” said Todd Orlich, General Manager, Montage Laguna Beach. “He has demonstrated superior skills and culinary aptitude since joining us in 2005, and we know that The Loft will flourish under his direction.”

As Chef de Cuisine, Overton will lead an award winning team of chefs, sommeliers, servers and fromagiers who strive to actively involve guests in their dining experiences - from highlighting artisanal ingredients on the creative American menu to pouring hard-to-find boutique wines and serving rare cheeses with the perfect accompaniments from the interactive cheese gallery.

Chef Overton joined Montage Laguna Beach in 2005 as a cook at Studio, the resort’s signature restaurant celebrated for modern French cuisine with California influences. Due to his passion and dedication Overton was promoted to sous chef in 2007, working with former Executive Chef James Boyce and most recently with Executive Chef Craig Strong. Prior to joining Montage, Chef Overton completed his apprenticeship at Aubergine in Newport Beach, Calif.

“I am passionate about providing guests with dishes that showcase wonderful ingredients prepared simply. I like to focus on three to four ingredients in a dish and prepare them perfectly,” said Overton. “I was drawn to become a chef from an early age. My mother raised my brother and I on her own and worked long hours as a lawyer. I was always in the kitchen preparing meals for my family and loved creating dishes and seeing their reactions. I’m thrilled that my love for food led me to Montage Laguna Beach, where I’m inspired every day by great colleagues, wonderful ingredients and the best produce.”

Posted on 5/14/10.

Tustin resident Jihan Assi edged out four other contenders in Zov’s Bistro’s Eggplant Recipe Contest held recently at the critically acclaimed Tustin bistro. Assi’s stuffed eggplant took top honors over another similar dish prepared by Yuko Graham of Orange, eggplant Parmesan by Huntington Beach resident Priscilla Willis and Costa Mesa resident Mirna Bard’s eggplant salad.

“Eggplant is a widely misunderstood vegetable that evokes strong passions among gourmands (they either love or loathe it),” said Zov, owner of 3 other restaurants bearing her name and a bestselling cookbook author who frequently uses eggplant in her recipes. “All of the entries were tasty, but Jihan’s stuffed eggplant really captured all of the criteria that we were looking for - taste, texture, presentation and originality.”

The event was attended by several mommy and food bloggers, all of whom tasted the contestants’ offerings before enjoying a lunch prepared by Zov. All contestants received lunch and Assi received a plaque, $100 Zov’s gift certificate, and her recipe will be featured on Zov’s menu. Among the judges were “Fast Food Maven” Nancy Luna, Greer Wylder of Daily Dose of OC & Greer’s OC, Teri Williams of Great Taste Magazine and Zov.

Recipes from the finalists will be available for view at www.zovs.com/blog

Posted on 5/13/10.

Candy Wallace, founder and executive director of the American Personal & Private Chef Association (APPCA), recently received an honorary medallion from the Chicago-based Foodservice Educators Network International (FENI).”This year, FENI has selected to recognize and award medallions to individuals who are enhancing the quality of culinary education and attributing to the success of our Summit,” says Daniel von Rabenau, FENI executive director and publisher of Chef Educator Today magazine. “The FENI Medallion of Excellence symbolizes Chef Wallace’s creative and continuous efforts to advancing culinary-arts education though her excellent work as emcee of the FENI Summit.”

Wallace served as master of ceremonies to upwards of 300 foodservice educators from schools nationwide at FENI’s most recent annual Summits in Chicago and Las Vegas.

“I’m extremely honored to be recognized by FENI,” Wallace says. “Just as I founded the APPCA to serve the needs of an emerging and viable career path for aspiring personal chefs, FENI was first to recognize and fulfill the need among foodservice educators for professional development and peer networking. The partnering of our two organizations, given our parallel visions, is a natural fit.”

In addition to Wallace, FENI awarded 2010 Medallions of Excellence to Christopher Koetke, CEC, CCE, dean of the School of Culinary Arts at Kendall College, Chicago, and vice president of culinary arts for Laureate International Universities, Baltimore; Jacquy Pfeiffer, academic dean for student affairs and cofounder of the French Pastry School, Chicago; Linda Rosner, CEC, CHE, culinary-arts director at Lexington College, Chicago; Marshall Shafkowitz, vice president of academic affairs and student services at Le Cordon Bleu College of Culinary Arts in Chicago; and noted author and TV personality Fritz Sonnenschmidt, CMC, AAC, former dean of cooking at The Culinary Institute of America, Hyde Park, N.Y.

Wallace founded the American Personal Chef Association in 1996 as the first significant national effort to recognize the impact of personal chefs on Americans’ evolving lifestyles and to provide career and management training to those who aspire to become personal chefs with their own businesses. She led the positioning of personal chefs as culinary professionals, culminating in 2002 with a formal partnership with the American Culinary Federation to award certification to qualified personal chefs. The following year, she was honored with the International Association of Culinary Professionals’ (IACP) Entrepreneur of the Year Award.

Wallace earned additional industry accolades in 2006 by formally acknowledging the contributions of private chefs to society and addressing their specific professional needs by restructuring her organization to become the American Personal & Private Chef Association.

In recent years, Wallace has forged relationships with professional culinary-training programs in colleges and universities nationwide to bring the opportunity of culinary entrepreneurship to aspiring cooks seeking a certificate or degree.

Most recently, Wallace was named Entrepreneur of the Year in the 2009-2010 Cordon d’Or - Gold Ribbon International Culinary Academy Awards. She will be honored at a commemorative reception and dinner hosted by Cordon d’Or - Gold Ribbon and the Florida Restaurant & Lodging Association at the Don CeSar Resort in St. Pete Beach on April 30.

About the Foodservice Educators Network International (FENI)
The primary purpose of the Foodservice Educators Network International is to provide a focal point for culinary educators to network and better prepare for those they educate and influence. Through Chef Educator Today magazine (www.chefedtoday.com) and the annual FENI Summit (www.fenisummit.com), culinary educators and others allied to the field have a continuous opportunity to expand their culinary knowledge, present papers and analyze the latest technical and theoretical concepts. FENI acknowledges the dedication of its past members, sponsorship and institutional partners, the funding of Talcott Publishing (www.talcott.com) and the leadership of its executive director, Daniel von Rabenau.

About the American Personal & Private Chef Association
The American Personal & Private Chef Association (APPCA), based in San Diego, promotes the “business of doing business” as a personal or private chef through ongoing peer interaction and education while fostering professionalism in all aspects of cookery. Through its Institute and education partners, APPCA offers sound training in establishing successful and fulfilling careers. For more information, call (800) 644-8389, e-mail contact@personalchef.com, or visit www.personalchef.com.

Posted on 4/21/10.

And The Winner of the OCeanfront’s Shake-Off is…

The Balboa Bay Club’s mixologist Felicia Chavez’s Newport Peach.

After careful consideration and tasting of all of the entries the judges chose this delicious cocktail to be the signature of the OCeanfront, a joint venture comprising six top resorts of the area. Cocktail connoisseurs are invited to sample these refreshing concoctions through May 24. Visit the Balboa Bay Club, Hilton Waterfront Beach Resort, Hyatt Regency HB Resort & Spa, Montage, Laguna Beach, The Ritz Carlton, Laguna Niguel and Surf & Sand Resort. Tell the OCeanfront what you think about the drinks on their facebook page and you could win cocktails for four at Marché Moderne or Charlie Palmer.

The Newport Peach
By Balboa Bay Club & Resort
Mixologist Felicia Chavez

½ Peach (fresh or canned)
1 ½ oz. Strongly brewed orange pekoe herbal tea
½ oz. Peach Schnapps
½ oz. Orange Juice
2 dashes Chipotle Hot Sauce
1 ½ oz. Reposado Tequila
1 oz. Tuaca Liqueur

To Prepare:

1. Blend the first five ingredients together.
2. Add tequila and liqueur.
3. Shake well and strain over ice.
4. Garnish with orchid, colorful flower or mint leaves.

Mixologist Felicia Chavez

Felicia is a native of Orange County, and has been in the hospitality industry since she was 19 years old. She’s been bartending for the last 9 years, and has seen trends come and go, but it was her time in Portland, Oregon that really changed her approach to cocktails. Looking to the kitchen for inspiration, she often uses uncommon ingredients to make her drinks fresh and interesting. Passionate about wine and spirits, Felicia has taken her years behind the bar seriously, and is a Certified Specialist Of Spirits, as well as a Certified Sommelier.

Other cocktails in the competition included:

The Hilton Waterfront Beach Resort’s mixologist Jessie Riley’s The Spicy Mary

The Hyatt Regency Huntington Beach Resort & Spa’s Red Chair Lounge mixologist Robert Marquez’s The Oceanfront Breeze

The Montage Laguna Beach’s studio mixologist Brian Nakamura’s Ginger Gin Ricky

The Ritz-Carlton, Laguna Niguel’s mixologist Erin Snider’s Summer Fever

Surf & Sand Resort’s mixologist RJ Bear Cucumber Margarita

Click here for more recipes!

Posted 4/20/10.

LodgeWorks, L.P., a privately-held hotel development and management company, which launched the AVIA boutique hotel collection in 2009, has recently named Bob Haury as General Manager of AVIA Long Beach. This marks Haury’s return to LodgeWorks after a nine year hiatus.

“Haury brings over 20 years of hospitality experience to AVIA,” stated John Cantele, Senior Vice President Operations. “His background in hotel operations, sales and development will be a tremendous asset to AVIA and the growth of the brand. We are excited to have him back on our LodgeWorks team.”

Haury’s latest position was a Private Consultant for RKH Hospitality Consulting Services where he handled all specialty services for independent hoteliers. Prior, Haury spent 12 years with Summerfield Suites, a brand previously owned and operated by LodgeWorks. Haury’s positions under the Summerfield umbrella were that of Area Director and General Manager.

AVIA Long Beach, opened its doors in August 2009, offering 138 rooms and suites with a vibe of Southern California relaxation, meets urban energy. A hotel inspired by the destination in which it sits, AVIA aims to serve as a “gracious local host” to guests, allowing them to experience the best this vibrant city has to offer. Within a sandal-toss of their room, guests will find the bustling waterfront of Pike at Rainbow Harbor brimming with shops, restaurants and entertainment as well as a bike path that hugs the shoreline, historic Art Deco buildings, and some great venues for enjoying live music.

For more information, visit www.aviahotels.com.

Posted 4/20/10.

The American Culinary Federation, Inc. (ACF), the nation’s premier organization for professional chefs and cooks, has awarded Saputo Cheese USA Inc.’s Stella® Blue Cheese wheel and Stella® Blue Cheese crumbles its prestigious ACF Seal of Approval. The products were submitted for extensive testing and were approved by ACF’s Seal of Approval Committee, effective Jan. 15, 2010. The company’s Stella® Toppers® Fresh Mozzarella Bocconcini and Stella® Toppers® Fresh Mozzarella Ciliegini products earned the seal in December 2008.

James Taylor, CEC, AAC, MBA, who was chair of the committee at the time of the products’ testing, applied the organization’s rigorous testing criteria to the Stella® Blue Cheeses, evaluating for application, physical properties, performance, packaging standards, and accuracy of labels and marketing materials.

“The Stella® Blue Cheese products have a deep richness that enhances any recipe to perfection,” said Taylor.” The products lend themselves to any chef striving to think outside of the box in their recipe creations.”

Stella® Blue Cheese is aged to perfection, creating a rich consistent piquant flavor, with a crumbly texture. Available in Crumble or Wheel form.

The ACF Seal of Approval program offers foodservice manufacturers the opportunity to have products endorsed by the largest organization of professional chefs. Unlike other entities that offer tasting endorsements only, the ACF Seal requires extensive product testing and evaluation. After three years, ACF determines if the product needs to be retested.

Mary Petersen, founder and executive director of the Center for the Advancement of Foodservice Education (CAFÉ), has been named Chef Educator of the Year in the 2009-2010 Cordon d’Or - Gold Ribbon Annual International “Cookbooks & Culinary Arts” Culinary Academy Awards.

Noreen Kinney, founder and president of the St. Petersburg, Fla.-based Cordon d’Or - Gold Ribbon Culinary Academy Awards—The Accolade of the 21st Century, will honor Petersen and recipients of other award categories at a reception on April 30 at the Don CeSar Resort in St. Pete Beach.

“The Academy was impressed with Mary’s long history of contributions to the culinary-educational field, and felt she definitely deserved recognition on both the national and international culinary stage,” Kinney says. “We are very pleased to present her with a Cordon d’Or - Gold Ribbon Culinary Academy Award.”

Petersen has devoted 25 years to promoting the professional development of foodservice educators. The successful director of a prominent business school in the 1970s and early-ʾ80s, she was enlisted by the St. Augustine, Fla.-based American Culinary Federation Educational Institute (ACFEI) in 1985 to pioneer the development of accreditation criteria based on minimum standards for formal culinary and baking/pastry training programs in the United States. During her 13 years as ACF’s accreditation director, the association grew to become the foremost accrediting entity in the foodservice industry. In 1999 Petersen cofounded the Foodservice Educators Network International (FENI) with Talcott Communications Corporation in Chicago and helped establish the first and still only national publication for foodservice educators, Chef Educator Today.

Five years after launching FENI, Petersen founded the Annapolis, Md.-based Center for the Advancement of Foodservice Education (CAFÉ), which specializes in providing needed resources to educators by linking them with the foodservice industry. Through its online e-zine, “The Gold Medal Classroom,” Web site, www.CafeMeetingPlace.com, and series of regional skills and learning workshops, CAFÉ is dedicated to addressing the unique needs of highly specialized professionals who wear two hats as culinarians and teachers.

“It is so appropriate that Mary receive this very special inaugural award,” says Carol Kizer, CCE, RD, FMP, HAAC, chair emeritus of the Hospitality Management Department at Columbus State Community College, Columbus, Ohio, and past president of the International Council on Hotel, Restaurant and Institutional Education (International CHRIE). “She is truly the pioneer whose forward thinking and passion for high-quality foodservice and culinary education led her to organize and expand professional-development opportunities for culinary educators across the country. Her untiring efforts, superior organizational skills and innovative ideas continue to benefit today’s educators and our future culinarians.”

Petersen has a B.S. degree from the University of North Carolina at Greensboro and an M.S. degree from Rochester Institute of Technology. In 2002 she was awarded an honorary Doctor of Humane Letters from The Art Institute of Colorado. The following year, Petersen was presented with the Chef Herman Breithaupt Award from International CHRIE for her leadership efforts on behalf of culinary-arts education. And in 2005, she was inducted into the Honorable Order of the Golden Toque as a lifetime honorary member (one of 15 honorary and only 100 members in the United States). Petersen is a past president and treasurer of the International Foodservice Editorial Council (IFEC), which in 2007 awarded her the “Betty” for outstanding service to the organization. She currently serves on several advisory boards of postsecondary culinary-arts programs.

For more information on CAFÉ, visit www.CafeMeetingPlace.com.

ACF/OECA Board of Directors proudly announce that Murat Day, CEC, WCC, AAC has been awarded with “2010 ACF Chapter Chef of the Year Award.”

Chef Day has been an active member of the ACF/OECA Chapter since 1976. He has served two terms as First Vice President and President.

In his culinary life, he took an active role in many professional organizations such as: The American Academy of Chefs, Le Chaine des Rotisseurs - Chevalier, Brother of the Knights of the Vine - Master Knight and Conseiller Culinaire, Club Culinaire of the French Cuisine, Les Toques Blanches – Vice President.

For the last seven years he has been working as Culinary Arts and Management Instructor at the International Culinary Schools at the Art Institute of California, Orange County, Santa Monica and San Diego Campuses. He also teach Culinary Arts at the Palomar College, San Marcos, CA.

This year, Operation Homefront provided over 1,100 Easter baskets to military families in Southern California at multiple events.

On March 20, 2010, Operation Homefront said thank you to our military in Orange County by giving gifts to their children for Easter. 100 children received an Easter basket, created crafts, and took photos with the Easter Bunny.

Operation Homefront is one of the nation’s largest nonprofit organizations dedicated to assisting U.S. services members and wounded warriors returning home, as well as their families. Southern California was the first of 30 chapters nationwide and has helped over 20,000 military families since February 2002 with emergency aid, food, baby care items, vehicle donation and repair, computer donations, financial assistance, financial planning education, and social support during difficult times.

Chris Simms, Owner of Lazy Dog Café presented the “Spirit of Philanthropy” award to Irvine resident and 13 year old, Risha Shukla, for her accomplishments within the community with her non-profit “Kids Who Care Foundation“. At age 7, she went through a series of medical procedures that caused her to spend much of her time in the hospital. When she received a giant quilt card from her sister’s preschool teacher and class, …the idea for “Kids Who Care” came about. Risha started the non-profit to help other children that are in hospitals and brighten their day by sending them “Smile packs”, which are goodie bags of treats, cards, and uplifting messages for other kids who have gone through surgeries or have illnesses that they struggle with everyday. KWCF has sent out over 20,000 smile packs since being formed 5 years ago.

Simms wanted to do something special for those in the community who donate their valuable time, energy and/or resources to improve the lives of others. The “Spirit of Philanthropy” award was part of the pre-opening celebration of the new Lazy Dog Café in Irvine. It was open to residents of Irvine and Tustin who volunteer their time to help others in their community.

The Miyako Hybrid Hotel, located just minutes from Los Angeles International Airport, Southland beaches, and downtown Los Angeles, is proud to announce that it has achieved Silver LEED® (Leadership in Energy & Environmental Design) certification. Working in conjunction with the U.S. Green Building Council (USGBC), the organization that sets the standards and categories for LEED® certification, the Miyako Hybrid Hotel, becomes the tenth certified hotel/resort, and just the second Silver LEED® certified travel property in the state of California.

“We are constantly striving to run our business as efficiently and responsibly as possible,” says General Manager Cherie Davis. “We are very excited to have received our Silver LEED® certification, as this helps to emphasize how committed we are to operating an environmentally conscious hotel. We also plan to keep going, with applications for Green Seal and Green Leaf certifications in the works.”

Energy Efficiency

• Building is approximately 18.4% more efficient than baseline building (based on energy cost)

 Annual Reduction in CO2

• 198,525 kWh savings/year equals approx 72 tons of CO2 per year

 HVAC System

• Daikin VAV HVAC system is approximately 56% more efficient than traditional baseline gas boiler

 Lighting

• Interior Lighting saves approximately 2.3%
• Exterior Lighting saves approximately 10.1%

 Solar Panels

• Solar PV Array is made of 95 panels
• Generates approx 23,447 kWh/year and saves about $3,282 per year in energy costs
• Equivalent to offsetting approximately 1.6% of the building’s annual energy consumption

 Tank-less Water Heater

• On-demand systems require no pilot light and can save about half the cost of your current water heating bill since there is no re-heating of water as with traditional water heaters
• Noritz tankless water heater is 83%-93% efficient so it can reduce about 700-1,000 lbs. of CO2 per year compared to a tank water heater
• Reduction greatly reduces the emission of CO2 into the atmosphere, and greatly reduces the effects of Global warming
• It is estimated that 7.3 million traditional tank-based water heaters are disposed into landfills each year in the United States

 Key Card System

• Key-card systems can save 25% to 45% of the energy used by hotel rooms

 Water Savings

• Low flow fixtures in guestrooms and in common areas save approximately 23% compared to standard fixtures or about 588,382 gal/year

In January at The International Culinary School at The Art Institute of California – Los Angeles, The International Culinary School at The Art Institute of California – Los Angeles student Apilada Sani showcased her culinary talents to take home the winning spot against some of the best culinary students in the region. Assembled celebrity judges Chef Piero Selvaggio of Valentino, Chef David Bolosan of Pasta Pomodoro, Chef Evan Funke of Rustic Canyon Wine Bar & Seasonal Kitchen, Chef Rob Wilson of Restaurant 162 at The Ritz Carlton Laguna Niguel, Carole Dixon of USA Today and InStyle, Carrie Kommers of dineLA, and Lori Corbin of KABC-TV (ABC) awarded Apilada the coveted title and the rare chance to compete at the Finals Competition to be held at The Culinary Institute of America at Greystone, in Napa Valley, Calif., March 5-8, 2010.

During the three-day finals, Apilada will compete against 10 other regional winners from across the United States, Canada, and for the first time in the contest history, a top culinary student from Italy, in front of a panel of food media, distinguished guests and renowned chefs. The overall winner will take the title, up to $20,000 in prizes and a paid apprenticeship from one of the participating chef judges. Last year’s winner, David Awad, is currently working at Michael White’s Alto in NYC, which just received a Michelin Star.

This year will also be the first time that the competition will be streamed live via the Almost Famous Chef website and Facebook, so fans can interact with each other and with Fabio Viviani of Top Chef fame, the live streaming host. The finals competition as well as the Las Vegas regional will be featured in the live streaming events. From now and throughout the competition, Facebook fans and Twitter followers receive updates and insider information like interviews with past competitors and with celebrity chefs involved in the program. These updates to the competition allow fans a unique perspective on what it takes to be a chef – from culinary school to a restaurant’s kitchen.

“This competition was one of my biggest accomplishments of my life,” said Apilada. “From the excitement and fast pace in the kitchen to presenting my dish to the judges, the entire experience was a thrill.”

For more information on the competition, visit www.almostfamouschef.com, www.thesparklinglife.com, become a fan on Facebook or follow the competition on Twitter @AFChefComp.

Five Crowns and SideDoor Executive Chef Dennis Brask has been named 2009-2010 “Chef of the Year” by the Southern California Restaurant Writers. Five Crowns also received a Four-Star Award for its cuisine and the Golden Bacchus Award for its wine list in a ceremony held Sunday, March 14.

Southern California Restaurant Writers, Inc., was formed in 1975 to improve the quality of the restaurant industry in this region. Its annual award winners are chosen from among restaurants stretching from Santa Barbara to the Mexican border, which are evaluated by its members. All were judged on food, service, ambiance and appropriate beverages, according to the organization’s score sheets, which have a scoring range of 1 to 100 points.

Opened in 1965, Five Crowns features Continental cuisine including U.S.D.A. Prime beef, poultry, fresh fish and seasonal selections. Over the years, the Five Crowns has earned a reputation for serving excellent food and offering a fine and extensive wine list. It has served generations of loyal customers, many of whom choose it to celebrate the most special occasions of their lives.

The restaurant has earned the Automobile Club of Southern California Four-Diamond Award, the Mobil Travel Guide Four-Star Award, and the DiRoNA Award, marking it as one of the distinguished restaurants of North America. It has also received the Wine Spectator Grand Award, the Southern California Restaurant Writers’ Gold Award, and the Golden Bacchus Award for its wine list.

Five Crowns is a member of the Lawry’s family of fine-dining restaurants, which includes Lawry’s The Prime Rib with locations in Beverly Hills, Chicago, Dallas, Las Vegas, Tokyo, Osaka, Shanghai, Singapore, Taipei, and Hong Kong; and the Tam O’Shanter in Los Angeles. Their quick-service concept, Lawry’s Carvery, opened at South Coast Plaza in Costa Mesa in 2003. A second Carvery opened at Westfield Century City Dining Terrace in fall 2007, and a third debuted at L.A.LIVE in December 2008. Five Crowns shares its historic building with SideDoor, a gastropub opened in January 2010.

Five Crowns is located at 3801 East Coast Highway, Corona del Mar. It is open for dinner nightly and for Sunday brunch. Valet parking is available and all major credit cards are accepted. Reservations are recommended and can be made by calling (949) 760-0331 or at www.LawrysOnline.com.